Risotto is a great all rounder, and you can always change it up by adding different veggies to the mix so its never a dull dish! Lemon, asparagus and Parmesan is a different, yet very tasty combination. This recipe is much simpler than many risotto recipes.

Serves: 4 – 6
Prep: 10 mins    Cook: 25-30 mins

Ingredients

• 1 onion
• 1 teaspoon crushed garlic (1 clove)
• 1 lemon
• 3 tablespoons olive oil
• 2 cups arborio rice
• 5 cups chicken stock
• 2 bunches asparagus
• 1 zucchini
• 2 teaspoons dried oregano
• 1 cup grated pizza cheese (mixture of tasty, mozzarella and Parmesan)
• ⅓ cup grated Parmesan cheese

Directions

1. Dice onion, crush garlic and zest half the lemon
2. Heat oil in the pan on medium for 2 minutes
3. Add onion and garlic
4. Cook for 5 minutes, stirring often
5. Add rice and lemon zest and cook for 3 minutes, stirring often so rice doesn’t burn
6. Add stock and cook for 10 minutes, stirring occasionally. You want rice mixture to be slowly simmering (reduce heat if needed)
7. In the meantime, slice zucchini into thin circles then cut each circle in half
8. Break asparagus ends off with your hands (and discard). Cut asparagus into 2 cm pieces
9. Add asparagus and zucchini to rice and mix. Squeeze the lemon into risotto.
10. Add oregano
11. Cook for about another 5-10 minutes until most of liquid is dissolved
12. Check to see if rice is soft, if rice is still hard and no liquid is left, add one cup boiling water
13. Cook until rice is soft
14. Take off heat and mix in cheeses
15. Enjoy with a piece of meat or fish and serve with a simple salad

Notes

Try adding other seasonal veggies.

Here are some ideas to add alongside this dish for dinner: ribs, sweet potato and grilled halloumi salad and zucchini chips.